Description
A creamy and savory soup perfect for any occasion. This classic potato and leek soup is easy to make and incredibly delicious.
Ingredients
Scale
- 1 cup butter
- 2 leeks, sliced
- Salt and pepper to taste
- 1 tablespoon cornstarch
- 1 quart chicken broth
- 4 cups Yukon Gold potatoes, peeled and diced
- 2 cups heavy cream, or to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add sliced leeks and cook until tender, about 5 minutes. Season with salt and pepper.
- Stir in cornstarch until well combined.
- Pour in chicken broth and bring to a boil.
- Add diced potatoes, reduce heat, and simmer until potatoes are tender, about 20 minutes.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in heavy cream and adjust seasoning to taste. Serve hot.
Notes
For an extra touch, add a sprinkle of freshly chopped chives or a drizzle of truffle oil before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 85mg
Keywords: Potato and Leek Soup